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Velvet Butternut Soup

Sweet potato added to this butternut soup gives it a slight sweet taste that works beautifully with the hint of orange and curry.

Makes about 3,5 litre soup

Preparation time; 10 min

Cooking time: 45 min


  • 1 onion, chopped
  • 2 cloves garlic, crushed oil
  • 15 ml (1 T) roasted masala
  • 1 kg butternut chunks
  • 500 g sweet potato chunks
  • 1 apple, grated
  • 2 liter Carmien rooibos tea made with 4 bags of natural rooibos, and 2 bags of ginger & chilli (Revive) and 2 bags of chai (Focus)
  • 2 (28g each) chicken stock pods
  • 15 ml (1 t) tomato paste
  • Salt and pepper to taste
  • Big handful of chopped coriander
  • Scoop creamy yoghurt or coriander pesto to serve (optional)


  • Fry onion and garlic in heated oil till soft. Add the masala and mix well.
  • Add the butternut, sweet potato, strained rooibos tea, stock pods and bring to the boil.
  • Cook till the vegetables are soft. Add the tomato paste, season with salt and pepper and add a hand full of chopped coriander. Cook for 5 minutes.
  • Blend with a stick blender till smooth.
  • Spoon into soup bowls and garnish with yoghurt, pesto and coriander sprigs.